CREAM CORN CHICKEN RICE
A popular Cantonese style creamed corn chicken rice (粟米雞粒) is delicious and easy to make. Also, it's great for lunch or dinner. Enjoy this quick and easy fix meal in 15 minutes!
Provided by Tracy O.
Categories Main Course
Number Of Ingredients 12
Steps:
- Cut chicken thigh into cubes
- Then, marinate chicken add 1/4 teaspoon of garlic powder and 1/4 teaspoon of salt. Mix them well and the best to let it marinate for 15 minutes before cooking.
- After that, in a non-stick pan add 1 teaspoon of vegetable oil. Then, stir fried the chicken until it changed color.
- Next, in a pot add 1 can (14.75 oz /418 g) of cream corn, 1 cup of sweet corn and 1 cup of water. Turn on fire to medium small and keep stirring them until it comes to boil.
- Pour 1/2 cup of milk and cooked chicken thigh. Keep stirring it until it brings to boil again. After that, add corn starch mixture (2.5 teaspoons + 2 tablespoons water) and keep mixing it until the sauce is thicken and add a pinch of salt. Then, serve them with jasmine rice.
Nutrition Facts : Calories 218 kcal, Carbohydrate 33 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 31 mg, Sodium 528 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHICKEN, PEPPER AND CORN STIR-FRY
An easy tip to follow when cooking and eating healthy is "Eat the rainbow," and this colorful stir-fry is a great way to start. We use boneless, skinless chicken thighs instead of breasts because a little goes a long way.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside.
- Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed.
- Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice.
Nutrition Facts : Calories 420 calorie, Fat 18 grams, SaturatedFat 3.5 grams, Cholesterol 70 milligrams, Sodium 640 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 22 grams, Sugar 7 grams
CHICKEN AND CORN MEDLEY
I usually make this in the summer when all the vegetables are fresh from our garden, My family loves the "zip" in this dish...I like the fact that they're getting a wholesome meal.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil until chicken is no longer pink; remove and set aside. In the drippings, saute onion until tender. , Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes. , Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired.
Nutrition Facts :
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
CHICKEN AND RICE
Quickest thing going. Even my 12 year old son can make it in less than 15 minutes! Great for kids, big and small alike. Believe it or not, this dish is ready to eat in about 10 minutes! Delicious!
Provided by R.E. Vincent
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Prepare rice according to package directions.
- When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 29.4 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 456.1 mg, Sugar 0.3 g
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
CHICKEN, RICE & CORN
This is a dish intended to be made as a meal in itself. Old "college" recipe made to be cheap too. All ingredients may obviously be modified to taste, but this has always worked best for me.
Provided by misury
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and cut the chicken breast into small cubes.
- Combine all ingredients into a glass dish large enough to house everything including the cubed chicken breast. (Make sure the chicken is completely submersed in the marinade. Marinate for a minimum of 1/2 hour, more for a fuller flavor).
- Heat a medium sauce pan, skillet or wok over medium to high heat.
- Place entire contents of bowl into pan and heat until chicken is cooked through.
- Serve over a bed of rice and corn. And trust me, use all that marinade, it's the best part.
Nutrition Facts : Calories 176.4, Fat 14.2, SaturatedFat 2.9, Cholesterol 30.9, Sodium 72.6, Carbohydrate 2.4, Fiber 1.5, Sugar 0.3, Protein 10.6
BBQ CHICKEN WITH CORN RICE
Keep the kids happy with this sticky barbecue chicken dish
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
- Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.
Nutrition Facts : Calories 635 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 26 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.79 milligram of sodium
CHICKEN AND RICE WITH CORN AND SUN-DRIED TOMATOES
This dinner is family-friendly and makes a whole lot of food in a very short time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and bell pepper to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in lemon zest, oregano, cayenne, and rice and cook 1 minute.
- Add corn, tomatoes, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 765 g, Fat 25 g, Fiber 5 g, Protein 53 g
CHICKEN AND RICE CASSEROLE WITH CHILIES, CORN, AND BLACK BEANS
A different kind of chicken and rice casserole! It was very good. It does take some time to make, but it can be made and frozen ahead of time. The only concern I had with this recipe is that the rice-to-liquid ratio seemed off, and it made the rice really creamy, which tasted fine, but just know that you will have really creamy rice, insead of the regular singular grain rice taste. This is from The Best Make Ahead Recipe Cookbook from Cooks Illustrated.
Provided by lisar
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Make the topping and set aside*.
- Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onions, jalapeños, and 1 t. salt and cook until softened, about 5 - 7 minutes.
- Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute.
- Slowly whisk in the broth and the cream.
- Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the chicken is done, 10 to 15 minutes. Remove the chicken and set aside to cool.
- Stir the rice into the pot, cover and continue to cook over low heat, stirring often, until the rice has absorbed 25 minutes.
- When the chicken is cool enough to handle, shred into bite-size pieces.
- Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn and lime juice and season with salt and pepper to taste.
- Pour the mixture into a 9 x 13 that has been sprayed and sprinkle wit crumb topping.
- 8Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and and the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving. Serves 8.
- Corn Chip Topping: Combine 6 oz. of corn tortilla chips or Frito corn chips with 2 T. unsalted butter, melted in a food processor. Pulse to make coarse crumbs, about 10 pulses. Toss crumbs with 2 T. fresh minced parsley and season with pepper. Set aside.
- To store: Wrap the dish with plastic wrap and then foil and refrigerate up to two days or freeze up to one month (if frozen, the casserole must be thawed completely in the refrigerator, about 24 hours. To serve: Heat oven to 400. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbly and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 25 to 35 minutes. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 863.4, Fat 45.7, SaturatedFat 21.8, Cholesterol 161.5, Sodium 903.2, Carbohydrate 68.2, Fiber 7.8, Sugar 2.4, Protein 45.6
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